Duck a L'orange
- 6 lb Duck, cut
- 1/2 c Red wine
- 1 tb Orange peelings
- 1 Clove garlic, minced
- 3 tb Salad oil
- 1 tb Potato starch
- 1 1/4 c Orange juice
- 1 tb Honey
- 1/4 ts Ginger
- 1/8 ts Pepper
- 1 c Orange sections
Puncture duckling generously with fork; place on rack in roasting pan. Pour
most of the sweet red wine over duckling pieces. Roast in slow oven (325
deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan,
saute' orange peel and garlic in oil.Mix in potato starch till
smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min).
Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce
with roast duckling.
most of the sweet red wine over duckling pieces. Roast in slow oven (325
deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan,
saute' orange peel and garlic in oil.Mix in potato starch till
smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min).
Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce
with roast duckling.
